Apple & Cinnamon Muffins

An Apple, Cinnamon & Rolled Oats Muffin is one that my husband finds hard to resist. I think it has to do with the wonderful combination of brown sugar, apple & cinnamon topped with a bit of extra crunch with the rolled oats. Instead of the rolled oats I have used buckwheat flakes for extra texture. These muffins are very moreish.

 

Ingredients 

Dry

200 g Bakers' Magic Gluten free flour

30 g Potato starch

50 g Buckwheat flakes*

2 tsp Baking powder

1/4 tsp Salt

125 g Brown sugar

1 tsp Cinnamon

Wet

175 g Oil (I use Rice bran oil)

1 egg

185 g Milk

1 tsp Vinegar

150 g Diced apple (~2 small pink lady apples)

 

* Buckwheat flakes (Big Oz brand or Savy Organics) are available from Sunnybrook Health & Healing. They have an online store & ship products worldwide.

Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour.

 

Method

Preheat oven to 170 C.

Line a muffin tin with 12 patty cake papers or a large (jumbo, Texan) muffin tray with 6.  

Weigh out the milk into a container & sour it with the vinegar. I usually warm the mix up a little in the microwave (20 - 30 secs on high). Having a warm mix will thicken the batter more quickly. A thick batter will keep the apple pieces suspended in it instead of them sinking to the bottom.  

Sift/mix together the dry ingredients into a bowl.

In another bowl mix together the oil & eggs with the soured milk.

Pour the wet mix over the dry mix & stir to combine. Keep on stirring until there are no more lumps in the batter. The batter should have thickened considerably.

Stir in the apple pieces. 

Spoon the mixture "equally" into the patty cake papers (I nearly fill them to the top).

Bake for approximately 25 mins for small muffins & 35 mins for large muffins.

Makes 12 or 6.

Simply enjoy!